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4.97 from 32 votes

Buttermilk Pancake Recipe

Tender homemade buttermilk pancakes turn out light and fluffy every time. These golden beauties are impossible to resist!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 18 pancakes
Author: Lil' Luna



  • Combine flour, sugar, baking powder, baking soda and salt in a large bowl. 
  • In a separate bowl, beat buttermilk, milk, eggs, melted butter and vanilla together.
  • Using a wooden spoon, mix the wet and dry ingredients together until just combined. Don't overmix! There will probably be flour lumps, which is okay. 
  • Lightly oil a griddle or frying pan and heat to medium-high (about 375°F). Pour about ¼ cup of batter onto the griddle for each pancake.
  • Cook until bubbles appear and the underside is lightly browned, about 3 minutes. Flip and cook for 2 minutes more until browned on the second side. Add favorite toppings and serve warm.



You can always cook all the batter, and FREEZE the leftover pancakes you don't eat (see instructions below).
  • Place in a freezer-bag once they cool to room temperature.
  • Make sure you separate each pancake with wax paper so they don't stick together when they freeze. They keep well for 1-2 months. For even more info check out our article on How to Freeze Pancakes.
If you want to save the extra batter and make pancakes for breakfast again tomorrow, you can easily STORE the batter in a bowl and cover tightly with plastic wrap, or store in an airtight container. Keep it in the refrigerator for up to two days.
REHEAT in the microwave or oven until warmed through.


Calories: 154kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 41mg | Sodium: 288mg | Potassium: 179mg | Sugar: 4g | Vitamin A: 220IU | Calcium: 98mg | Iron: 1.2mg